Quality Assurance
Raw Material Sourcing
- Supplier Verification: Conduct a thorough evaluation of all suppliers to ensure they meet our quality and sustainability standards.
- Inspection at Source: Check the freshness, size, and quality of fish at the point of sourcing using predefined parameters.
- Traceability: Maintain detailed records of the origin and batch information for all incoming raw materials.
Handling and Storage
- Temperature Control: Use temperature-controlled vehicles and facilities to maintain optimal conditions during transportation and storage (below -18°C for frozen fish).
- Hygiene Standards: Implement strict hygiene protocols for staff, equipment, and storage areas to prevent contamination.
- First-In, First-Out (FIFO): Use FIFO inventory management to ensure older stock is processed first.
Processing Procedures
- Sanitation Protocols: Clean and sanitize all equipment and processing areas before and after each batch.
- Quality Checks: Inspect fish during processing for size, texture, and appearance, removing any substandard items.
- Standardized Procedures: Follow predefined processing methods for filleting, scaling, freezing, and packaging to ensure consistency.
Freezing and Packaging
- Blast Freezing: Use blast freezing technology to lock in freshness and maintain quality.
- Packaging Integrity: Use food-grade, vacuum-sealed packaging to prevent contamination and ensure product safety.
- Labeling Standards: Clearly label all packages with product details, including batch numbers, expiry dates, and storage instructions.
Quality Testing
- Microbiological Testing: Conduct regular tests of the products in a government owned and accredited laboratory, to ensure food safety.
- Sensory Evaluation: Perform inspection through metal detector, visual, smell, and taste tests to confirm product quality before dispatch.
Compliance and Certification
- Regulatory Compliance: Adhere to local and international food safety standards, including HACCP, FDA, and EU regulations.
- Certifications: Obtain and maintain certifications such as ISO 22000, ISO 9001, ISO 14001, Halal Certifications.
Training and Development
- Employee Training: Regularly train staff on hygiene practices, quality standards, and operational procedures.
- Continuous Improvement: Encourage feedback from employees and stakeholders to improve QA processes.
Have Queries?
We always looking for the next great client like you. If you’d like working with us, please get in touch!